“Let food be your medicine ….” Inclusion of wheat porridge, a whole grain meal, and legumes lowers postprandial glucose in diabetic patient

Abstract

The present case report shows the importance of a meal consisting of whole grains and legumes in lowering postprandial glycaemia. A diabetic patient decided to try out diet and lifestyle modification to control the hyperglycemia. He incorporated wheat porridge for his breakfast and dinner along with other food. The postprandial glucose came down to 145 mg/dl after three months. To test the efficacy of wheat porridge in controlling the postprandial glycaemia, the intake of wheat porridge was stopped for 7 days. Then the glucose level increased to 231.4 mg/dl. However, the level came down after restarting the intake of wheat porridge (197.5mg/dl). After adding a small quantity of psyllium husk and black gram (a legume), the postprandial glucose came down to163.5 mg/dl, indicating the protective role in lowering postprandial glycaemia.

Insulin resistance: is it a feedback mechanism or a therapeutic target in type 2 diabetes?

“…At this juncture, author wants to share a clinical experience where a patient managed his hyperglycemia for the last ten years just by having home cooked food and avoiding processed food as far as possible including refined salt. 15 He used common salt available from the local market. However, he used to walk at least 2 kms daily.…”

Anti-Oxidant Nutrition: An Adjuvant With a Balance Diet

“…There have been many advances in the nutritional field. Recently, it was shown in a research study, that eating porridge can be of great help in diabetic patients [6]. Everyone in the countryside especially consumes porridge on a day to day basis and hence, can help in cutting down the incidence of diabetes.…”